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Whether you call it veg Manchurian or cabbage Manchurian, recipes like these simply create a wave of warmth and comfort among the crowd! Enjoy it with a plate of noodles or a plate of fried rice, whichever it is! We can guarantee you will find this to be an excellent option. However, as a first-timer, if you are not sure where to begin then we have penned down these recipe steps for you! Making Chinese gobi Manchurian is a worthy decision because, at the end of the cooking process, you will be greeted with something truly magnificent. So let's have a look, shall we?

What are the types of veg Manchurian?

So, you are likely to come across two different kinds of Manchurian, one is the dry version and the other with gravy! If you are having veg Manchurian as an appetizer then you can avoid the gravy while if it is being served with fried rice or something, you are likely to need the gravy. Whichever it is, that you are looking for, we can help you out with both!

Learning more about veg Manchurian

If you are looking forward to a platter of delicious veg Manchurian this weekend, don't forget to invite us over. The veggie stuffed balls soaked into the gravy and Chinese sauces are often served as a side dish. However, if you avoid the gravy, a drier version can be prepared which one can enjoy as a party appetizer. Dig your fork into it and grab a bite of this juicy and flavorful veggie ball.

To make the Manchurian sauce, you will need a couple of Indian ingredients as well as Chinese sauces in this preparation. Apart from gobi Manchurian which is mostly prepared from cabbage, you can also make paneer Manchurian at home. Chicken Manchurian and tofu Manchurian are also pretty common.

How to make gobi Manchurian

The process of making Manchurian can be broken down into a few steps! Let's have a look! First of all, you start with making the batter with veggies. Then you have to fry the balls and finally make the sauce or the gravy.

So, let's make the vegetable balls first-

You either need finely chopped or grated veggies! Gobi Manchurian means that cabbage is the main composition of the veggie ball. However, along with that, you can add carrots, capsicum, onions, French beans, and spring onions to it. Along with regular cabbage, you can also add red and violet cabbage to the mixture.

You need a combination of cornstarch and maida to make this preparation. Now mix the whole veggie batter to create a nice thick composition. Knead it well to give the shape of a dough. Then make small balls from the veggie dough and deep fry them in oil.

How to fry the Manchurian balls-

Apply some oil on the surface of your palm and roll the small portion of the dough into a circular ball! Allow the oil to heat up sufficiently before you drop the balls into the kadai. Make sure there are not too many balls in the Kadai as this can lead to overcrowding. This can prevent the balls from turning crispy and as a result, some of them might even stick to each other or simply fall apart. Also, make sure that the oil is heated on a medium flame because if the heat is too much then the surface of the Manchurian balls will turn brown while the texture inside will remain soggy and undercooked.

However, if the oil is not hot enough, then the veggie balls will soak the oil and remain undercooked yet again. Hence you need an optimal temperature for cooking the veggie balls. Continue to toss and turn the balls so that every side gets cooked evenly. Now take a kitchen paper towel and place the fried balls over the same! This will soak up the extra oil and turn them further crisp. We would recommend you fry the veggie balls in batches so each of them cooks up faster and better!

How to make the sauce-

Making the sauce for veggie Manchurian is pretty basic and experimental! After a few attempts, you will be able to figure out which sauces you like to have more or like to pour less! That is all you need to do for this process! Some ketchup, chili oil, chili sauce, soya sauce, vinegar, chopped coriander, and so on. Finally, you can sprinkle chopped spring onion from the top for garnishing and your veg Manchurian is ready.

If you are making this platter of Manchurian for an appetizer then skip adding water to the dish otherwise you can make some gravy if you are preparing it for dinner with rice or noodles.

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